DrumStick Capsicum Masala with Mint Lemon Rasam

DrumStick Capsicum Masala with Mint Lemon Rasam

 Murungakkai masala is drumsticks curry with coconut. Drumsticks ( murungakkai / munagakaya ) are very commonly used in South Indian cuisine. They give a wonderful aroma when used in sambar or curries. This drumstick masala dish is cooked with coconut and tastes very good as a side dish for rice. Now on to the easy recipe for delicious murungakkai masala.I added Capsicum too. The flavors were really amazing

Ingredients

• 2 drumsticks / murungakkai
• 1 green Capsicum
  
• 1 onion, large
  
• 2 tomatoes, medium-sized
  
• 2 tbsp grated coconut
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp fennel seeds / sombu / saunf
  
• 1 tsp grated ginger
• 1/2 tsp mustard seeds
• A few curry leaves
• Salt to taste

  

  DrumStick Capsicum Masala

  
  

Method

• Chop drumsticks into around 2 inch pieces and cook them in enough water along with salt
• Chop onions and grind them into a paste
• Chop tomatoes and grind them separately
• Grind grated coconut with fennel seeds
• Heat around 1 tbsp oil in a kadai. Add mustard seeds
• When they splutter, add curry leaves, grated ginger and the ground onion paste
• Fry the onion paste till the raw smell goes
• Add capsicum
• Now add the tomato puree along with salt, turmeric powder, red chilli powder and coriander powder
• Fry this till the raw smell of tomatoes goes
• Add the ground coconut paste along with cooked drumsticks
• Add a little water and let this cook for 3-4 minutes till the drumsticks are coated with the masala
• Murungakkai Capsicum masala is now ready to be served hot as a side dish for rice!

Ingredients for preparing Lemon Mint  Rasam

• Lemon (Nimbu, Cheru Naranga), small – 2 nos
• Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 1/4 cup
• Green Chillies (Hara Mirch, Pacha Mulagu) – 3 nos
• 5-6 stalks of Mint
• Ginger (Adarak, Inchi) – 1 small piece
• Garlic (Veluthulli, Lahsun) – 4 cloves (Optional)
• Salt to taste
• Turmeric Powder (Haldi, Manjal Podi) – 1/2 tsp
• Rasam Powder – 2 tsp
• Asafoetida (Heeng, Kayam) – 1/4 tsp
• Tomato (Tamatar, Thakaali) – 1 no

  

   Mint Lemon Rasam

  
  

For Seasoning

• Oil or Ghee – 1 tsp
• Mustard Seeds (Rai, Kadugu) – 1/2 tsp
• Curry Leaves – 1 stalk
• Coriander Leaves (Dhania Patha, Malliyila) for garnishing
  

Steps for preparing Mint  Lemon Rasam

1. Cook Red Grams in a pressure cooker with enough water until its soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.
   
2. Take a vessel and mix the cooked Red Grams, slitted Green Chillies, chopped Garlic, chopped Ginger, Salt, Turmeric Powder, Rasam Powder, Asafoetida and quartered Tomato with 3 cups of water.
3. Heat the vessel and allow the contents to boil. Simmer on low fire for 10 minutes.
   
4. Heat Oil or Ghee in a pan and splutter the mustard seeds. Now add the Curry Leaves. Add this mixture into the Lemon Rasam.
5. Squeeze and strain the lime juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)
6. When Lemon Rasam becomes cold, add the lime juice.
7. Garnish Lemon Rasam with chopped coriander leaves and mint stalks.
8. Now Lemon Rasam is ready to serve with rice.